Cost per serving $0.28 view details
- 2 jar (11-ounce) sliced or possibly diced cactus in water liquid removed
- 2 med Tomatoes, coarsely minced
- 1 sm Onion, minced
- 2 Tbsp. Snipped fresh cilantro
- 3 Tbsp. Vegetable oil
- 4 tsp White wine vinegar
- 1/4 tsp Salt
- 1/4 tsp Dry oregano leaves
- 1 dsh Pepper
- This is from "Betty Crocker's New International Cookbook". According to the recipe, "No salad is more characteristic of Mexico than Cactus Salad.
- Nopal, or possibly prickly pear cactus paddles, are fleshy little wedges which are delicious tossed with a vinaigrette. The dressing below features aromatic cilantro.
- Place cactus, tomatoes, onion and cilantro in glass or possibly plastic bowl. Shake remaining ingredients in tightly covered jar. Pour over vegetables; toss.
- Cover and chill at least 4 hrs. Serve on lettuce leaves if you like.
- 6 servings.
- NOPALES: The recipe states, "These cacti are not so viciously spined as many others. The paddles (leaves) are the edible portion, a great favorite in Mexican cooking. Called nopalitos, they are boiled and eaten crisp-tender, dressed in salads, or possibly served tender and warm, as a cooked vegetable. Their little spines must be removed before cooking. Look in specialty stores featuring Mexican groceries for cans of cooked nopalitos."
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|Amount Per Serving||%DV|
|Serving Size 58g|
|Recipe makes 6 servings|
|Calories from Fat 61||85%|
|Total Fat 6.89g||9%|
|Saturated Fat 0.52g||2%|
|Trans Fat 0.18g|
|Total Carbs 2.5g||1%|
|Dietary Fiber 0.7g||2%|